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1
Preheat oven to 350.
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2
Rhubarb Swirl:.
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3
In a large saucepan, bring rhubarb, 1/3 cup sugar and OJ to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Remove from heat and set aside. (optional: use immersion blender to puree mixture).
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4
Crust:.
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5
Mix cracker crumbs and melted butter. Press into the bottom only of a 9 inch springform pan. Bake for 7-9 minutes, or until lightly browned. Cool on a wire rack.
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6
Cheesecake batter:.
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7
Mix cream cheese, sour cream, cornstarch, vanilla and salt in a large mixing bowl until smooth and well combined.
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8
Beat in eggs, just until well combined.
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9
Fold in chocolate.
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10
Pour half of the batter over the crust.
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11
Pour half the rhubarb mixture over the batter and lightly swirl together with a knife.
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12
Repeat with remaining batter and rhubarb.
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13
Place pan on double layer of heavy duty foil and wrap bottom and sides of pan tightly.
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14
Place pan in large baking pan. Pour about 1-2 inches hot water into larger pan.
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15
Bake for 60-70 minutes, or until middle is almost set.
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16
Remove from oven and cool for about 10 minutes, then gently run a knife between cake and sides of pan.
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17
Cool for about an hour more, then cover tightly and refrigerate overnight.
